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1
Put oven racks in upper and lower thirds of oven and preheat oven to 350F.
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2
Butter a shallow 3-quart baking dish (13 by 9 inches).
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3
Spread bread cubes in 1 layer in 2 large shallow baking pans and bake, switching position of pans halfway through baking, until dry, 20 to 25 minutes.
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4
Remove from oven.
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5
Increase oven temperature to 450F.
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6
Cut 1 stick butter into pieces, then heat in a deep 12-inch nonstick skillet over moderate heat until foam subsides.
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7
Add onions, carrots, celery, and potatoes and cook, stirring occasionally, until vegetables are softened, about 8 minutes.
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8
Add cauliflower and cook, stirring, until cauliflower is crisp-tender, about 8 minutes.Stir in curry powder, salt, pepper, cumin, and cayenne and cook, stirring, 2 minutes.
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9
Transfer to a large bowl and toss with bread cubes.
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10
Add broth and 1 cup cashews, then toss to coat.
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11
Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down).
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12
Bake in upper third of oven until heated through, about 20 minutes.
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13
Remove foil and sprinkle remaining 1/2 cup cashews over top, then bake until top is browned, about 10 minutes more.
